Sweet and salty brownie from Baked Explorations: Classic American Desserts Reinvented (page 93) by Matt Lewis and Renato Poliafito

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Ingredients

cocoa powder
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all-purpose flour
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- King Arthur Baking - United States
- Hayden Flour Mills - United States
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Serves : 12 large or 24 small brownies

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

pavolva on August 18, 2022

Decadent and fudgy. As other commenters have suggested, go easy on the salt garnish. My only wish is that there was more of a visual contrast between the salted caramel and the gooey brownie. Though it's a close call, I ever so slightly prefer Malgieri's Supernatural Brownies; the salted caramel plus the intense richness of the brownie itself sends these just a touch OTT for my tastes.
Zosia on June 07, 2017

They have a rich chocolate flavour, fudgy texture and a salted caramel ripple and are always a hit at gatherings. I find they slice best when they've been chilled and have firmed up, and if you've lined the pan with greased foil or parchment, you can just lift the entire brownie out to slice. I, too, judge the amount of salt garnish by eye as they can easily become too salty.
twoyolks on February 03, 2014

These are fudgey brownies (as opposed to cakey brownies). I cut back a bit on the fleur de sel sprinkled on top of the brownies and I'd do so in the future; instead of a set amount, I'd sprinkle some on top until it looks sparsely covered. There's a deep chocolate flavor which is complemented nicely by the caramel.